Put the tangerine, apple, cardamom, cloves, nutmeg, cinnamon and ginger into a cold medium pan. Pour over enough cider to just cover them and bruise the aromatics with a pestle or rolling pin covered in foil.

Heat the pan gently until it starts to simmer, then add the rest of the cider and aromatics and keep heating without letting it boil off the alcohol for about 5-10 minutes. Taste for sweetness, acidity and spice.

Remove the tangerine rounds and run a knife around the inside of the peel to remove the flesh as small pieces, leaving the peel whole. Add both of these back into the pan and keep warm until you serve.